The valorization of grape pomace from Montepulciano winemaking: A new source of functional ingredients for sustainable food industry
Fuente: Food Research International
Publication date: January 2025Source: Food Research International, Volume 200Author(s): Alessandra Ferrara, Giovanni D’Auria, Daniela Barile, Mara I. Baller, Chiara Nitride, Gianfranco Mamone, Pasquale Ferranti